Marinated Lamb with Feta Curd, Peas & Artichokes Recipe
Pan-seared lamb with oregano, lightly glazed with honey, accompanied by a refreshing salad of peas, mint, and feta, dressed in a lemony artichoke vinaigrette, and served with crispy garlic pita.
Ingredients
Lamb
- 0 tsp oregano (dried)
- 2 tbsp honey
- 300 grams boneless lamb
- 1 tbsp olive oil
Salad
- 120 grams artichokes
- black pepper (to taste)
- 50 grams feta cheese
- 6 sprig fresh dill
- 4 sprig fresh mint
- 1 cloves garlic
- 0.5 whole lemon
- 0.5 tbsp olive oil
- 125 grams frozen peas
- salt (to taste)
Bread
- 10 grams butter
- 1 cloves garlic
- 4 single pitta bread
Instructions
- massage the olive oil into the lamb, add the oregano to the lamb, rub into the meat, place in double plastic bag, refrigerate for at least two hours preferably overnight
- heat the griddle pan, add the lamb, cook for 5 minutes on each side
- remove the lamb from the griddle pan, drizzle with honey,
- zest the lemon(s), squeeze the lemon(s) .
- place the peas in a bowl, defrost the peas, crush the peas with a potato masher
- peel and crush the garlic using the garlic crusher or chop finely, add to the pea salad, wash and finely chop the mint, wash and finely chop the dill, add to the pea salad
- crumble the feta cheese over the pea salad, add the zest and lemon juice, remove the artichokes from the jar, chop the artichokes, add the artichokes to the pea salad, add the oil, stir to mix the ingredients, season with salt and pepper, set a side
- peel and crush the garlic using the garlic crusher or chop finely, mix the butter and garlic together in a bowl, toast the pitta bread, spread the garlic butter on the pitta bread
- slice the lamb, place on a serving plate
- add the pea salad, serve with the garlic pitta
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